Page 255 - Cupcakes

alternative to letting the fruit sit in the liquid for half an hour before baking.

If you are a traditionalist, however, go ahead and let it sit! I know the orange
zest garnish is “over the top,” but it is truly delicious and crowns these
lovely cupcakes. To save time, you can prepare the candied zest the day
ahead of baking. It stores well in a covered plastic container.

5. Meanwhile, prepare the Orange Buttercream Frosting: Place the butter in a
large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30
seconds. Stop the machine and add the confectioners’ sugar, orange zest, and 2
tablespoons of the orange juice. Blend with the mixer on low speed until the
sugar is incorporated, 1 minute. Increase the speed to medium and beat until
light and fluffy, 1 minute more. If the frosting seems too thick, add up to 1
tablespoon more orange juice, 1 teaspoon at a time, until it is a spreadable
consistency.

6. Place a heaping tablespoon of frosting on each cupcake, and swirl to spread it
out with a short metal spatula or a spoon, taking care to cover the tops
completely. Garnish with the Candied Orange Zest, if desired, or ground nutmeg.
The cupcakes are ready to serve.

Store these cupcakes, in a cake saver or under a glass dome, at room
temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze
them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the
cupcakes overnight in the refrigerator before serving.

CANDIED ORANGE ZEST

• • • •

Thin strips of candied zest are just the right garnish for Election Cupcakes or any
elegant cake where orange is an ingredient. Make it the day before you bake.